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Tarte au Sucre Sans Gluten (Sugar Pie)

Created by QueenBea on April 13, 2020

1 unbaked (7 1/2 ounce) pie pastry (1 -9 inch gluten free deep dish uncooked pie shell)
2 cups packed brown sugar
3 tablespoons sweet white rice flour
1 can (354 ml) evaporated milk

Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: In bowl, mix brown sugar and sweet white rice flour.
Step 3: In separate bowl, whisk together milk, eggs and vanilla.
Step 4: Gradually add to flour mixture mixing well.
Step 5: Place pie crust over a rimmed cookie sheet. (This is in case the filling spills over. Better in a cookie sheet than in the bottom of the oven )
Step 6: Fill pie with mixture to just under 1/4” from top edge.
Step 7: Drop cold shredded butter on top of pie.
Step 8: Cook for 45 to 50 minutes, until outside edges are firm and center is slightly jelly like. (Keep in mind that every often is different and the cook time will vary. The pie is done when the center is as firm as the filling closer to the edges of crust)
Step 9: Remove from oven and cool completely before slicing.
Step 10: Enjoy!